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Kitchen Stories

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About the Author

Kitchen StoriesEach month, we bring you fascinating stories of survival, reflections on life in Israel and delicious recipes from around the world by Jewish women living in one of Israel’s central regions. These stories and recipes have been collected into one unique and treasured cookbook, Kitchen Stories: The Lives and Recipes of Beit Shemesh-Mateh Yehuda Women. Beyond the rhythm of daily life, we find the ethnic tapestry of modern Israel—from Ethiopia to Russia, Yemen to Poland and beyond. Written by Miriam Feinberg, of Silver Spring, MD, in collaboration with colleagues in Beit Shemesh-Mateh Yehuda and Jerusalem, the book was published by the Jewish Agency for Israel.

Indian Pastel

Recipe by Kitchen Stories

Indian <em>Pastel</em>

Recipe contributed by Tova Simon. These stuffed pastries are similar to samosas, but with a different type of filling and shape. Since they are fried, they’re great for Chanukah, especially when you’re tired of latkes and sufganiyot. They can be served as an appetizer or as part of a meal.

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Borscht

Recipe by Kitchen Stories

<em>Borscht</em>

Recipe contributed by Stella Shurhavetsky. Borscht is much better suited to Russia’s Ural Mountains and cold winters than to the Beit Shemesh desert, but this is my favorite thing to make for my family. It reminds us of home.

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Napoleon Cake

Recipe by Kitchen Stories

Napoleon Cake

Recipe contributed by Stella Shurhavetsky. Napoleon cake is very popular in Russia and is often served on birthdays, New Year and other festive occasions. It is a bit time-consuming, but definitely worth trying. One of the best things about it is that the entire process can be broken down into several steps and prepared over

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Stuffed Chicken

Recipe by Kitchen Stories

Stuffed Chicken

Recipe contributed by Batsheva Gabai. It is common to eat stuffed foods for Sukkot. This dish offers an interesting variation on roasted chicken, as it is stuffed with cooked chicken breast mixed with seasonings.

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Carrot Pudding

Recipe by Kitchen Stories

Carrot Pudding

Recipe contributed by Miriam Feinberg. Carrots are one of many foods we eat on Rosh Hashanah as a symbol for a good new year. This dish also appears frequently at our Shabbat meals.

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Eggplant and Pepper Salad

Recipe by Kitchen Stories

Eggplant and Pepper Salad

Recipe contributed by Tzvia Alankari. Moroccan cooks typically serve several courses of salads and side dishes for Shabbat, a great time to express creativity in the kitchen. This salad showcases fresh Israeli produce and is delicious warm or cold year-round.

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Pastella (Moroccan Meat Pie)

Recipe by Kitchen Stories

Pastella (Moroccan Meat Pie)

Recipe contributed by Tzvia Alankari. This meat pie is traditionally served by Moroccans for Shabbat dinner, but is tasty anytime year-round. The spices in the filling make it particularly flavorful, while the hard-boiled eggs add great texture.

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